Curried Chicken Liver Pate

1. 1

   In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes.

2. 2

   Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through.

3. 3

   Add brandy and cook,stirring, 1 minute.

4. 4

   Remove skillet from heat and in a food processor puree mixture with remaining 3 tablespoons butter, cut into pieces, until smooth.

5. 5

   Transfer pate to a 3/4-cup ramekin and smooth top.

6. 6

   Pate may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days.

7. 7

   Bring pate to room temperature before serving.

8. 8

   Serve pate with crackers and pears.

* Per serving · 4 servings · Values may vary.

No additional tips available.